Page:Art of Cookery 1774 edition.djvu/10

ii themselves that the poor girls are at a loss to know what they mean: and in all Receipt Books yet printed, there are such an odd jumble of things as would quite spoil a good dish; and indeed some things so extravagant, that it would be almost a shame to make use of them, when a dish'' can be made full as good, or better, without them. For example: when you entertain ten or twelve people, you shall use for a cullis, a leg of veal and a ham; which, with the other ingredients, makes it very expensive, and all this only to mix with other sauce. And again, the essence of ham for sauce to one dish; when I will prove it, for about three shillings I will make as rich and high a sauce as all that will be when done. For example:''

Take a large deep stew-pan, half a pound of bacon, fat and lean together, cut the fat and lay it over the bottom of the pan; then take a pound of veal, cut it into thin slices, beat it well with the back of a knife, lay it all over the bacon; then have six-penny worth of the coarse lean part of the beef cut thin and well beat, lay a layer of it all over, with some carrot, then the lean of the bacon cut thin and laid over that: then cut two onions and strew over, a bundle of sweet-herbs, four or five blades of mace, six or seven cloves, a spoonful of whole pepper, black and white together, half a nutmeg beat, a pigeon beat all to pieces, lay that all over, half an ounce of truffles and